Périgord Salad with Confit Duck

Ingredients

• 200 g Duck confit (breast) (Already cooked, thinly sliced)
• 200 g Confit duck gizzards, chopped (Ready-to-use product)
• 1 c. à soupe Duck fat (For reheating the gizzards)
• 3 c. à soupe Olive oil
• 1 c. à café Raspberry vinegar (Approximately 5 ml)
• 1 c. à café Dijon mustard
• 1 pincée Fleur de sel
• 1 pincée Freshly ground black pepper
• 20 unités Cherry tomatoes (yellow and red) (Halved)
• 1 gousse Garlic clove (Finely chopped, half for the vinaigrette, half for the pan)
• 50 g Croutons (Small cubes, lightly toasted)
• 30 g Mixed young greens (mesclun) (A handful)
• 1 c. à soupe Fresh chives (Chopped)
• 20 g Walnuts (or Grenoble walnuts) sliced (Small slices)
• 20 g Duck foie gras (Small slice, to place as garnish)

Instructions

1. Prepare the vinaigrette

   In the small bowl, mix raspberry vinegar, fleur de sel, olive oil, Dijon mustard and a pinch of pepper. Whisk until emulsified.

   Time: PT3M

2. Season the tomatoes

   Cut the cherry tomatoes in half, place them in the bowl, add half of the finely chopped garlic clove, pour the vinaigrette and gently mix.

   Time: PT4M

3. Heat the duck fat

   Heat the pan over medium heat and add 1 tablespoon of duck fat until it melts.

   Time: PT2M

   Temperature: Moyen

4. Reheat the duck gizzards

   Add the chopped confit duck gizzards to the pan, incorporate the remaining garlic, season with a pinch of pepper and heat gently 3‑4 minutes until they are hot.

   Time: PT4M

   Temperature: Moyen

5. Add the croutons

   Stir the croutons into the pan and lightly brown them for 1 minute.

   Time: PT1M

   Temperature: Moyen

6. Assemble the salad

   On each plate, place a handful of mesclun, add the vinaigrette‑tossed tomatoes, distribute the hot gizzards and croutons, arrange the confit duck slices in a fan, sprinkle the walnuts, dust with chopped chives, place the piece of foie gras and finish with a small pinch of fleur de sel.

   Time: PT5M

Nutrition Facts

Calories

900

Protein

30 g

Carbohydrates

20 g

Fat

70 g

Fiber

4 g

Ingredient Substitutions

• Instead of Duck confit (breast): Sliced roasted chicken
• Instead of Confit duck gizzards, chopped: Confit chicken gizzards
• Instead of Duck fat: Olive oil (less flavor)
• Instead of Raspberry vinegar: Red wine vinegar
• Instead of Dijon mustard: Whole grain mustard
• Instead of Fleur de sel: Fine salt
• Instead of Cherry tomatoes (yellow and red): Cocktail tomatoes
• Instead of Garlic clove: Garlic powder (¼ tsp)
• Instead of Croutons: Diced toasted bread
• Instead of Mixed young greens (mesclun): Mixed green salad
• Instead of Fresh chives: Flat-leaf parsley
• Instead of Walnuts (or Grenoble walnuts) sliced: Pecans
• Instead of Duck foie gras: Poultry foie gras

Equipment Needed

• Frying pan
• Small bowl
• Chef's knife
• Cutting board
• Spoon or spatula
• Serving plate
• Whisk (or fork) (optional)
• Pepper mill (optional)

Critical Steps — Do Not Skip

• Properly emulsify the vinaigrette
• Reheat the gizzards without burning them
• Assemble the salad just before serving to keep it crunchy

Chef Tips from the Video

• Use high‑quality raspberry vinegar for a fruity acidity that balances the richness of the duck.
• Lightly sprinkle the foie gras with fleur de sel to enhance its flavor without making it too salty.
• Choose cherry tomatoes of varied colors (yellow and red) for a more attractive visual presentation.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 1 day. The vinaigrette keeps for 3 days.

Freezer: Not recommended (croutons and foie gras lose their texture).

Room temperature: Consume immediately, otherwise keep chilled for no more than 2 hours.

Make-Ahead Tips

• Prepare the vinaigrette the day before and keep it in the refrigerator.
• Croutons can be toasted ahead of time and stored in an airtight jar.
• The duck confit can be reheated just before serving.